A Mexican version of a sugar cookie – but better!
adapted from Bon Appetit May 2003
1 cup butter, room temp
2 cups flour
2 cups powdered sugar
2 tsp vanilla (pref. Mexican)
1 cup walnuts, toasted and chopped fine
1/2 tsp salt
Cream the butter in a large bowl of an electric mixer until light and fluffy, add 1/2 cup powdered sugar beat until well incorporated, about 2 minutes. Beat in flour, salt, and walnuts until mixed in. Refrigerate for 30 minutes.
Preheat oven to 350 degrees, roll dough by about 2 teaspoonfuls between palms into balls.
Arrange on a baking sheet about 1 inch apart. Bake until golden on the bottom and pale on top, about 12 minutes. Depending on the size that you roll – check about 8 minutes into baking. Do not over-bake.
While cookies are still warm, roll in powdered sugar.